Vegan Pumpkin Soup

Month of August and sure, rain is falling from sky. So far, nothing worrying nor rain has flooded our area, but when it rains almost daily, our life is woman interrupted right? Potentially. Clothes taking longer to dry up and we must be careful on the roads due to puddles of water sometimes we can't see from the distance. Having said that, food must go on because we either live to eat or eat to live. If you are asking me, basically, food must enter our tummy. Whatever kinda food, but wouldn't you agree that soups (Mixed Vegetable Soup, Corn Soup & Turmeric Tomato Soup) will complete us for rainy weather? Especially for a night meal and when you don't want to pack yourself with heavy meal, yet a meal for keeping us warm and cuddly? Maybe not as in the light, runny and watery mild soups I have already mentioned (Chinese Tofu Soup & Lentil Vegetable Soup), but this thick and creamy (Creamy Avocado Dip) and a totality to veganism (Vegan Potato Curry) absolutely wonderful Vegan Pumpkin Soup, paired alongside toast (Caldo Verde, Thai Tomato Soup & Creamy Mushroom Soup). Sort of also can be considered as a cousin to my previous (Pumpkin Soup) and definitely for celebration pumpkin (Pumpkin Salted Fish Curry).

Lemon Butter Salmon

So, a different kinda fish recipe today though fish is still the central ingredient. Yes foodies. Looks like there will be no end to my fish story and fish supposedly will forever be trended in my house (Nyonya Steamed Fish, Malabar Fish Curry & Thai Crispy Fish). Regardless, I broke free from those traditional and typical Asian style fish recipes. Yes I did. We need the change right? Of course. And the change in this form of a Western style dish (Tuna Burgers, Batter Fried Fish, Fish Sandwich & Baked Cornflakes Chicken), I decided to do Lemon Butter Salmon. Lemon Butter Salmon (Butter Prawns) baking basically (Baked Lemon Chicken). Of course when we put together salmon especially (Indian-Spiced Salmon & Grilled Salmon) alongside lemon (Thai Lemonade & Lemon Cashew Rice) and butter, we must include rosemary for the beautiful smell as well right? I know. As if these four ingredients must be in tandem? You bet. What else did I do? Pairing gorgeous and mouthwatering baked lemon butter salmon alongside baked potatoes and coleslaw. What a perfect, complete and simply inviting salmon platter food right? 

Kiri Hodi

We spoke about coconut milk, didn't we. Of course we did, if you can recall (Masak Lemak Cili Padi) and I also mention that coconut milk is one of the favourites for Asian cooking? Me too. I can be said as a fan of cooking milk, though I don't go overboard mind you.(Hyderabadi Vegetable Biryani, Goan Prawn Curry & Palakura Pappu) and do I have to actually mention the popularity of cooking milk for Sri Lankan dishes? Especially for this Kiri Hodi, aka Sri Lankan Coconut Milk Gravy/Stew which can be eaten alongside string hoppers and even rice. For us rice is the best food deal and when we drench Kiri Hodi on our rice, oh-so-food-diviners while also adding a scoop of Tomato Chutney (Tamatar ki Chutney) prior to tucking in. As usual, I must say that there's various types of Kiri Hodi? Then again, how different can each be? Either a, actually mostly vegetarian version, but some do add some dried fish. Not for this my version though. Instead I added boiled egg. Acceptable right? Sure, stop disputing. Why should we not by the way into this creamy, tangy, attractive and mouth watering Kiri Hodi/ Sri Lankan Coconut Milk Stew? Coconut milk, like I have already told you is the central ingredients and the rest are pretty much I can say as our pantry friendly ingredients (Sodhi, Prawn Spinach Sodhi & Tanni Saar).

Hyderabadi Vegetable Biryani

Oh-my-my! Hyderabadi Vegetable Biryani! Those simple, easy going and effortlessly put together rice dishes I have already shared, put together for the outcome as a top-notch Hyderabadi Vegetable Biryani (Vegetable Biryani, Rice Pilaf & Ghee Rice). Tell me about it. Tell me about when you are in full force and energetically driven in your kitchen? Of course prior to that, we need to buy or get and organize the ingredients. A whole lot of them compared to for the rest of the rice dishes of mine (Dhal Rice, & Lemon Cashew Rice) or for those we can make do with our common staples we usually stock up at home (Coriander Rice, Turmeric Rice & Curry Leaves Rice). Then again, if you look through the ingredients listed below, I am certain you will notice the pantry friendly ingredients as well? Moreover, I am going show you how to can make Hyderabadi Vegetable Biryani in rice cooker. As usual. And since I had no vegetables in my fridge except frozen peas (Vegetable Raita), I will still go ahead and convince you that my Hyderabadi Vegetable Biryani shouldn't be disputed as a pride and delightful joy to our taste-buds (Tamatar ki Chutney, Tofu Manchurian, Vegetable Kadhi, Navratan Korma & Vegetable Acar).

Sardin Masak Lemak Cili Padi

Guys, I need to tell you something prior with regards to this Sardin Masak Lemak Cili Padi, our Malaysian Malay famed dish (Gado Gado, Asam Pedas Ikan & Sambal Petai Bilis). Perhaps you already know it, or best for me to let you know. Masak Lemak is basically comparable to our Indian coconut stew (Sodhi) because the core ingredient is coconut milk, which is also a favourite ingredient for Asian savory and sweet dishes. However, generally, sodhi is a vegetarian stew, whereas masak lemak is an amalgamation of meat or fish. Remember, I have already shared a similar recipe before (Masak Lemak Ikan Masin Nenas) in which I added salted fish and pineapple for the bold profound Malaysian tastes (Salted Fish Pickle, Pumpkin Salted Fish Curry, Pineapple Salted Fish Curry & Sambal Kentang Ikan Asin)? Sardin Masak Lemak Cili Padi (Sardine Coconut Birds Eye Chilli) is also not short of an explosion of, most or less, similar explosion of spicy, creamy and tangy tastes. But its a different style to cooking, in the sense we will make the spice paste first, made from our forever favorite local herbs and ingredients, followed by the actual simmering of coconut milk and sardine alongside. Alright. What's your say on Sardin Masak Lemak Cili Padi and will it make an appearance on your dining table? If you are asking, Sardin Masak Lemak Cili Padi is unforgettable (Nasi Dagang, Laksam Kelantan, Sayur Lodeh & Nasi Lemak Sambal Udang). 

Nyonya Steamed Fish

Back to fish and steaming. Yes foodies. However its not another same style to steaming and fish. Nope. Not at all. Today, I am sharing with all of you how to make this Nyonya Steamed Fish. Nyonya cuisine? Much has already been spoken about before (Nyonya Lam Mee, Nyonya Curry Laksa, Nyonya Assam Fish Curry)? Furthermore, I also mentioned the concept to steaming and also fish by itself is a food familiarity in my house due to my other half-half and fish is the food for him mostly (Ikan Balado, Malabar Fish Curry, Unagi Kabayaki, Thai Crispy Fish, Kerala Fish Fry & Chilli Lime Fish). Alright foodies, let's now get down to making this Nyonya Steamed Fish. A sambal style whereby you need to ground or blend the needed ingredients as listed below before frying sambal and then tipping it over fish which has already been steamed with ginger. Nyonya Steamed Fish? A revelation of the customary and much needed Nyonya loud and bold tastes (Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Style Steamed Fish). 

Tamatar ki Chutney

To tell you the truth, I can count the number of chutneys I have already shared. In fact, there's only the other, the Indian Mango Chutney, though tomatoes are a must for most of my savory dishes produced in my kitchen. Tomatoes (Thai Tomato Soup)? They just so complete our dishes for the burst of tanginess and sweetness (Tomato Rice), don't they? Of course (Turmeric Tomato Soup & Tomato Spinach Soup) and if you are asking me. I sometimes even do away with lime juice or even tamarind juice if the tomatoes I use can produce the same result. Having said that, there's no assurance all those tomatoes we buy can pack up tanginess? Henceforth, tasting is crucial for balancing the tastes to tanginess and sourness (Pavakkai Puli Kuzhambu & Navaratan Korma) and you got to do the same as well  for this North Indian Tomato Chutney, known as Tamatar ki Chutney, which by far can be an accompaniment for anything for the matter (Creamy Avocado Yogurt Dip). Of course, for us, tangy and absolutely inviting and vibrantly attractive Tamatar ki Chutney was our side dish for our rice meal. Wow!

Kek Lok Si Temple - Ayer Itam, Penang

After tucking into the sensational, my kind of Asam Laksa, I walked to Kek Lok Si Temple (also known as Temple of Supreme Bliss). The largest Buddhist temple in South East Asia, perched against a hill slope. Before walking further, I stopped at the "Pond of Longevity" to see the hundreds of tortoises set free by the devotees.

Ayam Masak Tiga Rasa

 

Guys,
In case, just in case you are wondering what is Ayam Masak Tiga Rasa, of course we Malaysians don't need any explaining, but to the rest of you, I must mentioned that Ayam Masak Tiga Rasa (Ayam Masak Merah, Ayam Goreng Berempah, Rendang Ayam & Sambal Serai Ayam) is known as Chicken Cooked Three Flavours, or even Chicken Three Tastes.Three flavours or three tastes (Ikan Asam Pedas)? Obviously, we Malaysian love spiciness, sourness and sweetness as one in a dish and specifically today, its in ayam or chicken. Of course, if you are asking me, there are hundreds of recipes for Ayam Masak Tiga Rasa and to each I suppose their best known style of cooking and ingredients too. How about my style to making Ayam Masak Tiga Rasa? I think its a totality of a different kinda and unique too. Why? If you take a look at the ingredients, I am sure you can understand why and I also didn't want to stick to the traditional type of Ayam Masak Merah. The common and as if we must follow the standard guideline to the ingredients (Sesame Chicken & Honey Chilli Chicken). I don't know about you, but I have never been comfortable with conforming to ingredients others opt for, as well as cooking technic because, like I always tell you, cooking begins with the ingredients we already have at home and we should set our own benchmark against our own cooking instead of comparing with others (Chicken Curry Potato, Butter Chicken, Chicken Varuval, Chicken Kebab, Masala Chicken Curry & Chicken Stew). I am sure you are agreeing? Alright guys, grab this recipe of mine to a Malaysian style spicy, sweet and sour Ayam Masak Tiga Rasa.

Goan Prawn Curry

Goan Prawn Curry, aka Prawn Ambok Tik. Do I still have to go ahead and mention where Goan Prawn Curry originated from? Do I have to? Unless you still don't get it, I think I have to mention Goa, the state in western India and with coastline stretching along the Arabian Sea. Maybe that's why when we speak about Goan cuisine, naturally and most probably, their fresh sea catch will pop up on our mind and can you imagine how fresh prawns in Goa will be? Of course, our fresh prawns from our Malaysian waters must be saluted as well. Pretty much, more or less various sizes and types. Of course, prawns for this Goan Prawn Curry is from the wet market I headed to and for making this thick, creamy, spicy and aroma of spices heavenly lingering fish curry.

Caldo Verde

Caldo Verde! What is Caldo Verde? Caldo Verde is a popular soup in Portuguese cuisine and if I am not mistaken, firstly making its presence known in Northern Portugal. How do I know about Portuguese dishes? Well, we in Malaysia have been exposed to the influence of Portuguese cooking and food from back then, back then ages ago. Says it all I suppose? Me and my Portuguese dishes  (Egg Vindaloo, Devilled Prawns, Pada Salt Fish Pickle & Chicken Devil Curry)?  Of course, I should also include the other types of soups I have invested my cooking time in? The various types, and my recipes, as usual, won't kill your money  and time (Thai Tomato Soup, Burdock Root Soup, Tomato Spinach Soup, Onion Soup, Tom Yum Goong & Salted Fish Bone Soup). This my version of Caldo Verde? A vegetarian version (Lentil Vegetable Soup). Thick, creamy and luscious (Creamy Mushroom Soup) as an utter satisfaction, and the key central ingredients are potatoes (Vegan Potato Curry & Potato Egg Curry) and kale. Slurrrppp!! 

Chilli Chicken

This Chilli Chicken is joining the rest. The rest of the Chinese or Indo-Chinese style chicken recipes I have already shared (Chinese Black Vinegar Chicken). More or less right? Chinese or Indo-Chinese style cooking? How different or what can be different for the ingredients, maybe some changes here and there, otherwise, its soy sauce, garlic, ginger, dried chillies (Honey Chilli Chicken, Sesame Chicken, Sweet Chilli Chicken & Chinese Herbal Chicken Soup) or those other required or sort of we tend to reach out to ingredients. Other than that? You tell me. Now, lets get going to making this Chilli Chicken. Chicken (Salted Egg Chicken, Chicken Kebab, Chicken Chop, Baked Cornflakes Chicken) and chillies (Chilli Lime Fish, Sichuan Chilli Prawns, Crispy Chilli Fish & Chilli Clams) obviously are the main highlight and we are going to use chicken fillet or only the meat or flesh. Plus cashew nuts for crunch and bite, oh, I also decided to add potatoes and like I have already told you earlier, the rest of the Chinese ingredients like ginger, garlic, shallots and soy sauce (Cashew Masala Chicken, Curried Roast Chicken, Chicken Varuval & Baked Lemon Chicken).

Tofu Manchurian

Guys, if you are asking me about the history of Tofu Manchurian or even Manchuria, I really can't say much. But I sure know that Manchuria was the puppet state of the Empire of Japan in Northeast China and inner Mongolia, and Manchurian cuisine seemingly has taken a strong influence in India (Indian Tofu Curry). Why, how and what, please don't ask me. Yet I am aware that somehow Manchurian recipes (Chicken Kebab & Hakka Noodles) have been tweeted to the local tastes in India and one of the most prominent is definitely Gobi Manchurian (Cauliflower Pakora) and I must include Tofu Manchurian as well. Regardless, my Tofu Manchurian is an outcome of my thinking, though I did refer to a couple of recipes which really confused me. Thus, to keep my Tofu Manchurian as my invention, I went ahead and cooked it as how we would appreciate a tofu dish to be (Tofu Green Beans Stir Fry, Tofu Scrambled Eggs & Spinach Tofu Stir Fry). Of course we must not discount spices and chillies for Manchurian dishes? Precisely the ingredients that were cooked alongside tofu and since I had some French beans, I added them as well. The outcome? This mouthwatering burst of Tofu Manchurian (Tofu Katsu & Chinese Tofu Soup).

Nasi Goreng Tom Yam (TomYam Fried Rice)

Guys, remember I have already told you that Fried Rice is already a trademark in my kitchen (Nasi Goreng Belacan Ikan Bilis)? That's right everyone and within the short span of time, I couldn't help but cook this Nasi Goreng Tom Yam. Not something utterly a new style because I have already showcased the other version to Tom Yam previously (Tom Yam Prawn Fried Rice)? Plus, the whole list of the rest of the fried rice. All sorts of styles cooked alongside different ingredients (Egg Fried Rice, Nasi Goreng Ikan Bilis, Lamb Fried Rice, Chinese Fried Rice & Malaysian Fried Rice) and looks like I have not pulled up the brakes yet. Still going strong with fried rice potentially (Cantonese Fried Rice, Kampung Fried Rice, Belacan Fried Rice & Anchovies Long Beans Fried Rice). Alright, let's get up, close and personal to today's fried rice. Nasi Goreng Tom Yam. Tom yam paste made from a stretch and cooked alongside rice, squids, prawns, long beans, fish sauce and kaffir lime leaves. Bang! The first spoonful I bet will pop wake your palates instantly. 

Bingka Pisang

Bingka Pisang, our Malaysian banana cake. Different, not the same as those banana cakes or even other cakes baked in the Western countries (Milo Cake, Traditional Butter Cake & Sujee Cake). In other words, our Malaysian banana cake is utterly a stand up by itself unique cake. Where did I pick up the recipe for Bingka Pisang? From my nutshell by reflecting back to back to my years when I was younger and when I used to make for my family. Baked in the round, just one switch and portable conventional oven. The oven by the way was like expensive purchase for a poor family like us. So, I really need to ensure I use it carefully because if it does not function anymore, there's no assurance we can afford to buy another. Of course now, it is a different story all together due to the quite a latest oven  (Eggless Orange Cheesecake) in my kitchen. Which by the way didn't fall from the sky, but saving and buying, and oven must be put to good use. Into the oven went the mixture for Bingka Pisang. A mix of mashed bananas, flour, butter, sugar, eggs and vanilla essence. By right I should have added some coconut milk, but because I completely forgot to buy coconut, I made Bingka Pisang without coconut milk. Chewy, soft and somewhat dense, Bingka Pisang I must say is part and parcel of our kuih-muih/local delicacies (Malaysian Sago Pudding, Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka) and a wondrous sugar delight and treat. Absolutely mouth lovable, wouldn't you agree?